Pin When the air turns crisp, there is nothing more inviting than a pot of Vegetable Beef, Barley, and Mushroom Soup simmering on the stove. This classic American dish combines tender chunks of beef with the earthy richness of cremini mushrooms and the wholesome, chewy texture of pearl barley. It is a deeply satisfying meal that brings comfort to every spoonful.
Pin This soup is a true labor of love, taking time to simmer until the beef is melt-in-your-mouth tender and the barley has absorbed the savory broth. The addition of diced tomatoes provides a subtle tang that balances the richness of the meat.
Ingredients
- 500 g (1.1 lbs) beef stew meat, cut into 1-inch cubes
- 100 g (1/2 cup) pearl barley, rinsed
- 1 large onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 250 g (9 oz) cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- 1 medium potato, peeled and diced
- 1 can (400 g/14 oz) diced tomatoes, with juices
- 1.5 L (6 cups) beef broth
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
Instructions
- Browning the Beef
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove beef and set aside.
- Sautéing Vegetables
- In the same pot, add onion, carrots, and celery. Cook for 4–5 minutes until softened.
- Mushrooms and Garlic
- Add mushrooms and cook for another 3 minutes, stirring occasionally. Stir in garlic and cook for 1 minute until fragrant.
- Simmering the Soup
- Return browned beef to the pot. Add diced potatoes, tomatoes with juices, pearl barley, beef broth, bay leaf, thyme, and parsley. Stir to combine.
- Cooking Process
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally. Check barley and beef for tenderness.
- Finishing Touches
- Simmer uncovered for 15–20 minutes more if needed, until barley is tender and soup has thickened slightly. Season with salt and pepper to taste. Remove bay leaf before serving.
Zusatztipps für die Zubereitung
For an even deeper and richer flavor profile, try adding a splash of dry red wine to the pot after browning the beef to deglaze the bottom. Using a heavy-bottomed Dutch oven helps maintain a steady simmer, which is key for softening the beef stew meat.
Varianten und Anpassungen
You can easily customize this soup by substituting chicken or vegetable broth for a lighter taste. If you are short on time, use lean ground beef instead of stew meat. For an extra boost of greens, stir in some chopped kale or fresh spinach during the last 10 minutes of cooking.
Serviervorschläge
Serve this hearty soup hot, garnished with a sprinkle of fresh parsley if desired. It pairs perfectly with a slice of warm, crusty bread or a side of simple crackers to soak up every drop of the savory broth.
Pin With 320 calories per serving, this Vegetable Beef, Barley, and Mushroom Soup is a balanced and wholesome choice for a family dinner. Whether enjoyed immediately or saved for leftovers, the flavors only deepen over time, making it even better the next day.
Recipe Q&A
- → How long does this soup keep in the refrigerator?
This soup stores beautifully in the refrigerator for 4-5 days in an airtight container. The flavors actually develop and improve after a day or two. The barley will continue to absorb liquid, so you may need to add a splash of broth or water when reheating.
- → Can I freeze this beef barley soup?
Yes, this soup freezes well for up to 3 months. Portion into freezer-safe containers, leaving some space for expansion. Thaw overnight in the refrigerator before reheating. Note that the barley may become slightly softer after freezing, but the flavor remains excellent.
- → What cuts of beef work best?
Chuck roast, round steak, or pre-cut stew meat are ideal choices. These cuts have enough marbling and connective tissue to become tender and flavorful during long simmering. Lean cuts may become tough, while very fatty cuts can make the soup greasy.
- → Can I make this in a slow cooker?
Absolutely. Brown the beef and vegetables first in a skillet, then transfer everything to your slow cooker. Cook on low for 7-8 hours or high for 4-5 hours. Add the barley about halfway through cooking to prevent it from becoming mushy.
- → Is pearl barley gluten-free?
No, pearl barley contains gluten and is not suitable for those with celiac disease or gluten sensitivity. You could substitute with rice, quinoa, or gluten-free grains if needed, though cooking times may vary.
- → How do I know when the barley is done?
Pearl barley typically takes 45-60 minutes to become tender. It should have a soft, chewy texture with no hard center. Taste a few grains toward the end of cooking time. If it's still crunchy, continue simmering.